This is a recipe I made for my husband’s coworkers to share on Christmas Eve. This biscotti has a rich pumpkin color and the flavor really shines through. It’s not too sweet and the pecans really add a nice crunch!

This is a recipe I made for my husband’s coworkers to share on Christmas Eve. I’ve had this Chai powder for quite sometime and wanted to incorporate it into some baked goods. I thought using the powder in biscotti would be a great idea as I enjoy biscotti with coffee. The result was a nice, subtly sweet and spicy biscotti. You can substitute Chai powder for any instant Chai tea mix readily available at most supermarkets. The Chai powder I used was from my fave spice shop, The Spice House.

Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder, salt and Chai spice powder. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note – logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.

This is a recipe I made for my husband’s coworkers to share on Christmas Eve. Cranberry and almond is a great flavor and texture combination for many baked goods like cookies, quick breads, muffins… and biscotti is no exception!

Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding the cranberries and almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note – logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.

This is a recipe I made for my husband’s coworkers to share on Christmas Eve. What I like about this is that it incorporates all the flavors of the candy bar, packed into a perfect little dunker for coffee and/or hot chocolate! The recipe I used was my go to recipe from Joy of Baking. I took the base recipe and added chocolate chips.

Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding the chocolate chips about halfway through. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note – logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.

This is a recipe I made for my husband’s coworkers to share on Christmas Eve. What I like about this is that it incorporates all the flavors of the candy bar, packed into a perfect little dunker for coffee and/or hot chocolate!

The recipe I used was my go to recipe from Joy of Baking. I took the base recipe and added sweetened shredded coconut, almond slices and chocolate chips. I wanted to dip these in melted chocolate but because they were already pretty chocolatey, I left them as is.

Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding the coconut, almonds and chocolate chips about halfway through. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note – logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.

If you wanted to dip them in chocolate….

While biscotti is cooling, place 1-2 squares of chocolate almond bark in a mug and melt in the microwave until melted smooth (about 1 minute to 1 1/2 minutes).

Dip 1/3 or 1/2 of the biscotti into the melted chocolate and place on parchment to cool and harden.

A favorite flavor combination is white chocolate and cranberry during the holidays. My friend Melissa packed these flavors in a tasty cookie and it’s a great change to the traditional chocolate cookie…

The Keebler elves popularized Pecan Sandies but I find the ones my friend Lauren made to be better… simply because they are homemade with a touch of love. These are a great recipe and one that’s easy to make!

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.